With the onset of summer, it is Cashew season in Goa. The Cashew trees bloom with ripe produce in shades of red, yellow and orange. As the days grow warm outside, the Goan cashew fruit makes varied appearances throughout the season: first Niro, then Urrak, and finally Feni.
Gauri Patil, Assistant Professor at V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE) adds her unique spin to some of Goa’s traditional cooler concoctions.
The drinks include several common components available in almost every Goan household. The tanginess of Kokum juice and lime counteracts the Feni’s overwhelming aroma and gives a refreshing touch. The drinks can be accompanied with some delectable fried seafood, such as Racheado masala prawns, beef chilly fry, or Goan sausage fry.
Cocktail Recipe: Goeikarache Sopon
Ingredients
60ml Cashew feni
10 ml Kokum syrup
60ml soda
10 ml lime juice
Pinch of salt
Ice cubes as required
Method
- Take a cocktail shaker and add cashew feni, kokum syrup, lime juice, and a pinch of salt. Shake it well.
- Take a highball glass. Fill it with 3 to 4 ice cubes.
- Pour the feni mix.
- Top it up with soda water. Garnish it with a slit chilly and a slice of cashew fruit
Mocktail Recipe: Fizzy Masala Niro
Ingredients
60ml Niro (fermented cashew juice)
80ml Limca
Spice mix as per taste (red chilly powder, chaat masala, salt)
Ice cubes as required
Method
- Take a high ball or old-fashioned glass.
- Add Niro followed by Limca and spice mix. Stir it well
- Serve it with ice as per requirement.
- Garnish it with a twisted slice of lime.
